8 oz. macaroni
2 carrots, grated
1/4 c. chopped onion
1/4 c. chopped green pepper
2 stalks celery, finely chopped
1/4 c. grated cheese
1/2 can Eagle Brand milk
1 c. mayonnaise
1/8 c. white vinegar
1/4 c. granulated sugar

Cook macaroni; drain and cool. Add carrots, onion, green pepper, celery and cheese. Mix together milk, mayonnaise, vinegar and sugar. Season with salt and pepper. Refrigerate overnight. (I usually add some frozen green peas, too.)